), I'm going to brew an Oud Bruin. I recently listened to the Mike Millemm show and remeber JP saying to not use the oak dowell trick. I agreed with the reasoning behind it, so I'm using toasted oak chips from my LHBS. I'm going to primary with Cal ale, then pitch the bugs. one five gal batch will get Rosalare blend, the other will get the Belgian Sour Mix I.Being the cheap bastard I am, I like to reuse yeast many times. So, my question here is: what's the best way to reuse the sour culture? Rosalare only comes out once a year, and I might want to do this again before next Spring. I know Jamil says to not make a starter because it changes the balance of organisms. Could I just reuse some of the oak chips to introduce the bugs into future batches? How long would that keep? Or, should I keep a jar of sediment from the fermenter?
